Cooking; Cooking Chart - Viking VMOH330SS Manuel D'utilisation Et D'entretien

COOKING INSTRUCTIONS

COOKING

COOKING CHART

ITEM
MEAT
Beef Joint - Rare
- Medium
- Well Done
Pork Joint
Bacon Joint
POULTRY
Whole Chicken
Portions of Chicken
Breast (boned)
FISH & SEAFOOD
Fish Fillets
Whole Mackerel,
cleaned and prepared
Whole Trout,
cleaned and prepared
Salmon Steaks
NOTE: The above times should be regarded only as a guide. Allow for difference in individual tastes and
preferences.
The times may vary due to the shape, cut and composition of the food. Frozen meat, poultry and fish must be
thoroughly thawed before cooking.
POWER COOKING TIME
LEVEL PER LB/450G
PL-8 6 - 8 min.
PL-8 7 - 10 min.
PL-8 9 - 11 min.
PL10 9 - 12 min.
PL10 5 - 7 min.
PL10 4 - 9 min.
PL-8 5 - 7 min.
PL-8 6 - 8 min.
PL10 3 - 5 min.
PL10 3 - 5 min.
PL10 4 - 6 min.
PL10 4 - 6 min.
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SPECIAL INSTRUCTIONS
- Chilled meat and poultry should be removed from the
refrigerator at least 30 minutes before cooking.
- Always let the meat and poultry stand, covered, after
cooking.
- Brush a little oil or melted butter over the fish, or add
1-2 tbsp (15-30 ml) lemon juice, wine, stock, milk or water.
- Always let the fish stand, covered, after cooking.
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